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Tim & Sarah Hymel of Hymel’s Kajun Kitchen · Tigs Bits Podcast

• 0:00
  The way I want you to feel is that you're in my kitchen and
• 0:04
  you're literally on side of me and I'm showing you how my
• 0:07
  parents used to show me standing on side of me looking in the
• 0:11
  pot. Hey, this is what we going to do
• 0:13
  next and this is what it should look like, and this is what you
• 0:16
  know you need to put in next. And so on and so forth.
• 0:19
  She was a rodeo girl. I was believe it.
• 0:24
  Or not. Even though I grew up with
• 0:25
  horses, I really wasn't a harsh person.
• 0:28
  But I bought a horse to get close to her.
• 0:31
  Yeah, OK, yeah, let's just say I flew off of it more than I was
• 0:37
  on it. So even in that.
• 0:41
  Most underrated Louisiana dish. I'm going to say it pasta lya
• 0:46
  say it louder. For.
• 0:47
  The people, I'm going to just say you like this.
• 0:50
  I've never had somebody say my pasta lya wasn't good.
• 1:03
  I'm joined by Tim and Sarah Hemel from Hemel's Cajun
• 1:07
  Kitchen. They just crossed 500,000
• 1:11
  Facebook followers, so congratulations on that.
• 1:14
  And a lot of people also know Tim as the boot Ant man, and
• 1:17
  he's got a season also called Boy That's Good.
• 1:20
  Yeah. We're going to talk about all of
• 1:23
  that tonight. This is a show with a contrast
• 1:26
  of accents. The show may need a little boot
• 1:29
  encounter for how many times I butcher that word tonight on
• 1:33
  this show. Tim, Sarah, welcome to the show.
• 1:38
  I'm so glad to have y'all. We're glad to be here.
• 1:42
  Thanks. For having us.
• 1:43
  Absolutely, absolutely. So I'll, as I, as you've, you've
• 1:49
  seen y'all are fans of the Tigs Bits show.
• 1:52
  I like to just dive right on into it because I've got a lot
• 1:55
  of things to talk about with you guys tonight.
• 1:58
  So it's going to be, it's going to be a lot of fun.
• 2:00
  But before we get too, too far into this, Tim, I've got one for
• 2:05
  you. I got to ask, how do you
• 2:08
  pronounce Boudin? Boudin.
• 2:12
  I could never say it like that, Sarah.
• 2:14
  I can't either. OK, good.
• 2:17
  Good. I'll see you.
• 2:20
  All right. Good.
• 2:20
  I already feel better. So yeah, we're going to.
• 2:23
  We may not. I'm the editor.
• 2:25
  We'll see. There may be a counter in there.
• 2:27
  How many times I absolutely butcher it because I've.
• 2:31
  I mean, I'm from Toledo Bend, baby, what do you expect?
• 2:34
  So anyhow, anyhow, so, yeah, just kind of to get, get that
• 2:39
  started where? Let's just start from the
• 2:42
  beginning. Kind of.
• 2:43
  Where are y'all both originally from?
• 2:47
  You first. I was born and raised in
• 2:49
  Gonzales, LA, which is in Ascension Parish.
• 2:53
  And I was raised in Lutchell, Louisiana, which is in Saint
• 2:57
  James Parish. OK, All right.
• 3:01
  I actually, I I couldn't remember.
• 3:03
  I knew that you both had told me before, but I just.
• 3:06
  I've, there's so many people that we talk to these days, I
• 3:09
  just can't remember. But that accent's thick.
• 3:11
  Yeah. For you, not for.
• 3:13
  You, Sir. I know.
• 3:14
  I'm sorry. It's OK.
• 3:16
  I. Promise I was.
• 3:17
  Don't apologize. And I I didn't get a cool
• 3:20
  accent. I'm pretty sure my little
• 3:22
  hometown has its own little accent.
• 3:24
  I don't know what it is. It might be Cajun, it might not.
• 3:27
  I don't know. It's.
• 3:28
  It's got it. I'm from lunch and people like
• 3:30
  oh, OK. It's.
• 3:32
  OK. Well, growing up did y'all?
• 3:35
  Did y'all notice how different accents are all across the great
• 3:41
  state of Louisiana? I would say not when I was a
• 3:46
  kid, but when I got older and started venturing out of my
• 3:50
  little hometown, yeah, I would say yeah.
• 3:52
  Yeah, my parents are from New Orleans, so I was exposed to
• 3:56
  like the the classic New Orleans accent, pretty young.
• 4:00
  The ATS and the the. Yeah, yeah.
• 4:03
  My dad had a good friend from Lecher so I I knew that accent.
• 4:08
  Pretty young too that was. Perfect, perfect.
• 4:13
  When did when did y'all's little Louisiana accents game start
• 4:19
  between y'all? Oh, soon as we got, before we
• 4:24
  got married, actually. I mean, yeah, I started teasing
• 4:27
  him like before we even started dating.
• 4:29
  I've always been teased about my accent no matter what, so
• 4:32
  anywhere I went I get that. I get that.
• 4:37
  I assure you, my entire life it was Dad was in the legislature
• 4:43
  and I would come down here to Baton Rouge in the summers.
• 4:46
  Well, I'm from Florian, Louisiana.
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  We're twangy at best. Like this accent right now, it's
• 4:51
  like I speak French or something, you know, I mean,
• 4:53
  compared to what it was when I was a kid.
• 4:56
  So it it's come a long ways, but I got used to being made fun of.
• 5:01
  It doesn't it doesn't bother me a lick.
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  I think it's hilarious actually. It's a.
• 5:06
  It makes you special. That's.
• 5:08
  Exactly right. Yeah, exactly.
• 5:09
  My buddy Tommy loves to imitate me and he has me down pat and
• 5:13
  it's hilarious. That was.
• 5:16
  Pretty cool, Yeah. I think it's pretty cool how
• 5:19
  Louisiana has so many different accents and it literally goes,
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  you can go 10 minutes down the road and it's a totally
• 5:27
  different. Absolutely so.
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  It's pretty cool, yeah. Yeah, well, I had a feeling that
• 5:32
  that that those videos didn't just come out of nowhere.
• 5:37
  I've had a feeling that that that y'all had these kind of
• 5:39
  discussions over everything. Yeah, we just started videoing
• 5:43
  them. Oh yeah.
• 5:44
  Yeah, which was brilliant. I would, when we first got
• 5:47
  married, I'd say a word, you know, even around my family at
• 5:52
  like Christmas time, we'd say something and she's like.
• 5:55
  What? What's that?
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  What did you say? Can I have it in English please?
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  Did not understand. Yeah, I.
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  We were only like, we only grew up, what, 20 minutes away from
• 6:07
  each other? Literally, yeah.
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  That's crazy. And that's the that's Louisiana
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  for you right there. That tells you all you need to
• 6:13
  know just 20 miles away. 2 radically different accents and
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  three radically different accents in this show tonight for
• 6:21
  everybody out there that isn't in Louisiana.
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  But tonight, all of Louisiana is pretty much well represented
• 6:27
  with the accents, really and. Truly true.
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  Do do people argue about pronunciations in y'all's
• 6:36
  comments on those videos? Oh yeah, well, I feel like the
• 6:42
  the general consensus is pretty like teasing and and funny and
• 6:45
  like, Oh yeah, I say it like this or like that.
• 6:48
  I definitely get a lot of people side with me in the comments.
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  Do you? Talk just like him.
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  Oh yeah. Oh yeah, I get the comments.
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  She must be from Texas. And I'm like.
• 6:58
  No, I'm from here. Well.
• 7:02
  For the record, N I-10. You know, I mean, for the
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  record, you're the only one out of the two of you.
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  You're the one who pronounces everything right in my opinion.
• 7:13
  Sarah. There, I said it.
• 7:14
  Thank you. You pronounce it like I do.
• 7:17
  Thank you, I finally have somebody on my side.
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  Yeah. She literally did grow up north
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  I-10 then. Barely I could.
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  Almost. Yeah, in a city.
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  From my backyard, barely. OK, guys.
• 7:31
  That explains everything it really does well when y'all
• 7:36
  Speaking of growing up, when y'all were growing up, what was
• 7:39
  food like in y'all's households? Oh, I ate so much good food.
• 7:46
  So my kind of like the background of my family is
• 7:50
  German, Italian, Spanish and Cajun.
• 7:56
  So I had a little bit of everything good.
• 7:58
  You know, grandma was almost full blooded Italian and we had
• 8:02
  some of the best Italian food ever.
• 8:04
  That's. The good stuff.
• 8:06
  So that's why I like Pastelaya. There it is, right out of the
• 8:12
  gate. Right out of the gate.
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  OK, I mean, but that makes sense.
• 8:16
  I bet. I bet she could make a killer
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  one. Holy moly.
• 8:19
  Oh yeah. Well, I, I wasn't raised in a
• 8:24
  super like Cajun food centered household.
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  My mom did most of the cooking and then my sister loved cooking
• 8:33
  too. So they kind of tag teamed as my
• 8:36
  sister got older. I was not a cook, so I did not
• 8:39
  enjoy it. So we had kind of like your
• 8:41
  basic meals. Like I mean, we had gumbo and
• 8:44
  jambalaya every once in a while, but we have like your meatloaf
• 8:46
  and spaghetti and shepherd's pie and stuff like that.
• 8:50
  So it wasn't nearly as Cajun as How.
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  Tammy was raised what? What's the first dish that you
• 8:57
  remember learning how to cook? Tim.
• 9:02
  It was probably jambalaya. I think jambalaya was probably
• 9:06
  one of the first ones, and it was a brown jambalaya, even
• 9:11
  though my mom used to cook red jambalaya quite often.
• 9:16
  Because growing up kind of close to New Orleans, we were kind of
• 9:20
  in the middle of Creole and Cajun.
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  So we went through a lot of Creole dishes too, hence red
• 9:28
  jambalaya. But yeah, jambalaya is probably
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  I think the first thing I've ever cooked and gumbos and stuff
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  like that after. To the people outside of
• 9:39
  Louisiana and to people in Louisiana that don't know what a
• 9:44
  red jambalaya is necessarily. I'm assuming it's tomato based,
• 9:48
  but I'm OK, all right? So it's Creole.
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  A Creole jambalaya is a tomato base jambalaya with like, say
• 9:57
  shrimp and crawfish and stuff like that.
• 10:01
  Not so much brown ingredients like you, your sausages and.
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  Stuff, Sarah. What's the first dish?
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  What's the first dish that you remember Tim making?
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  Oh. Man, put it on the spot.
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  I think. I don't think he really cooked a
• 10:23
  lot when we were dating. We used to eat out a lot.
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  Yeah, we were dating. That's kind of like with with
• 10:28
  their family like to do is eat out a lot.
• 10:30
  But I vividly remember making a deer spaghetti one time.
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  Yes, I was about to say spaghetti, but I didn't remember
• 10:39
  the yeah, like which one? But yeah, probably the spaghetti
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  it was. Good, they don't want it for
• 10:44
  about 3 days. Yeah.
• 10:47
  Yeah. And I still lived at home, so
• 10:49
  like when we would go on a date or whatever, we we'd just go out
• 10:52
  to eat and stuff. But he ate.
• 10:55
  I mean, he cooked a lot once we. Once y'all got married.
• 11:00
  And yeah, well, I mean, that leads me into this.
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  How did the two of you meet? Oh gosh, how, how deep do we
• 11:08
  want to go into it? As deep as we need to, I think
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  everybody wants to know. We went to church together and
• 11:15
  we met in church, Yeah. OK.
• 11:18
  And we used to do our church used to host rodeos, and she was
• 11:24
  a rodeo girl. I was, I was believe.
• 11:27
  It or not oh nice even though I grew up with horses I really
• 11:30
  wasn't a horse person but I bought a horse to get close to
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  her yeah yeah there's some fun times in a horse yeah let's just
• 11:40
  say I flew off of it more than I was on it so that.
• 11:45
  Seems to be well worth it. Oh, it was he.
• 11:49
  Seems to be, well, hard. He did.
• 11:51
  He did good. He did good.
• 11:53
  That may be the first time that I've ever heard anybody say that
• 11:57
  they bought a horse to go. That's probably not true in
• 12:00
  flooring. These things probably happened
• 12:02
  too. I know they did.
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  But yes, that's commitment, man. That's like OK, I want that
• 12:07
  girl. I'm I'm willing.
• 12:09
  I'm willing to die on a horse for her.
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  Yeah, I love. It I know what he was doing
• 12:13
  though. Really, I'm willing to be
• 12:14
  paralleled. Of course you did.
• 12:16
  Yeah. But you had.
• 12:17
  To take care of me. But you had to respect the game,
• 12:21
  Sarah. Oh, 100%.
• 12:23
  I was like, will I see how far he'll go?
• 12:24
  Yeah. Exactly.
• 12:26
  That's and he did and I probably accidentally put you in the
• 12:30
  situation to get thrown off so. True.
• 12:33
  It was a test game. Yeah.
• 12:34
  We need to make sure he was for you.
• 12:36
  For some reason I believe that I love it.
• 12:42
  Well, who made The Who made the first move?
• 12:49
  We're not going to get too deep y'all, just I don't want you to.
• 12:51
  Freak out definitely you. Oh yeah, it.
• 12:53
  Was me. Oh 100% him.
• 12:55
  Absolutely, yeah. You made him chase.
• 12:58
  You made him chase you with a. Whole she didn't like me at
• 13:01
  first. And it wasn't intentional at
• 13:03
  first like I really like was like, Nah, this isn't going to
• 13:06
  work. Do you mind if I share 1?
• 13:10
  I guess if we going deep into it, you might as well share.
• 13:13
  Well, he was married before SO and he was recently divorced.
• 13:19
  And then he like started like hitting me up and I was like, I
• 13:23
  don't know about this. I don't want to be like a
• 13:25
  rebound, you know, So I did kind of make him work for it, but it
• 13:29
  was just to test him. It was.
• 13:30
  It was valid. It worked.
• 13:32
  I I think it was smart, honestly.
• 13:34
  Yeah, right. I mean, yeah.
• 13:36
  You got to make him smart. I'll get what she was being
• 13:38
  smart. I'm.
• 13:41
  Not as smart. I like.
• 13:43
  What are you talking about? No, but yeah, that's it.
• 13:47
  It was definitely to me. And he pursued like a
• 13:50
  Bloodhound, I will say that. Oh yeah.
• 13:52
  He even like he had a boat, he had a bass boat and my dad loves
• 13:55
  to fish and he even like was asking my dad to go fishing with
• 13:59
  him. He would come and bring like
• 14:02
  deer meat to the house. You got to you got to date to
• 14:05
  daddy first. You know that's a fact that he
• 14:08
  did. Got to get him on your.
• 14:09
  Side and then he bought the horse and I was like, OK, I
• 14:11
  guess this guy's actually like legit serious.
• 14:15
  Love yes, I don't get to have too many couples on this show
• 14:19
  like this, so I'm going to allow me to indulge you're.
• 14:24
  Fine, you're fine. When did it all?
• 14:27
  When did the whole emails Cajun kitchen?
• 14:30
  How did that begin? Since I mean I know you were
• 14:33
  both you you love food. Y'all were into into that from
• 14:37
  from the jump because you can, like you've already said.
• 14:39
  But when did you start to make that leap to to start the Cajun
• 14:44
  Kitchen? So I was playing around one day
• 14:49
  and I think I had posted a video or you know, I did a video or
• 14:54
  something. I don't remember what it was,
• 14:56
  but I just had people start saying, Hey, I like the video.
• 15:00
  You, you should do more of these, you know, And that just
• 15:04
  kind of sparked it. And then I had a TikTok, another
• 15:09
  TikTok at the time, kind of like an outdoor page.
• 15:13
  And I was starting to make videos on that and it was
• 15:15
  starting to move. So I was like, well, let me stop
• 15:18
  and I'm going to do a page strictly on food.
• 15:22
  And I was like, how about emails?
• 15:24
  Cajun Kitchen. And that's where it started.
• 15:28
  OK, I. Yeah, it's pretty crazy.
• 15:32
  What's interesting, I told Austin this whenever we recorded
• 15:36
  the I Cook You Look podcast, y'all go check it out wherever
• 15:39
  you find podcasts are available. But he and I were talking about
• 15:43
  this and others that I've had on the show.
• 15:47
  It's not everybody, but it's a large percentage of the content
• 15:51
  creators that we have on that they they had an initial like
• 15:56
  the first video that they put out, first or second video did
• 16:00
  very well, extremely well. Like Amber Nicole, she told us
• 16:03
  that story of how how she started.
• 16:06
  And, you know, it's just, I find that I find that super
• 16:11
  interesting because that I mean, I would be like, OK, yeah.
• 16:16
  I mean, I've, I've experienced it too.
• 16:18
  Not in the level that you guys have.
• 16:20
  I mean, I have on videos, but not not right out of the gate
• 16:24
  for sure. But I also wasn't doing anything
• 16:27
  really to do viral. It was just like, it's a
• 16:29
  podcast, you know, I mean. Yeah, you.
• 16:31
  Got to make podcast a little more interesting.
• 16:34
  You just never know. That's, that's what I tell
• 16:37
  people all the time because we get, I get messages all the time
• 16:39
  about people asking, you know, advice.
• 16:43
  And I'm like, you got to be consistent.
• 16:46
  You got to post almost daily. If you're not posting daily, you
• 16:50
  get kind of pushed back, I feel anyway.
• 16:53
  And you got to have good content.
• 16:56
  You know this, You can't just have trashy content because
• 17:00
  they're not going to push you, you know?
• 17:01
  So no, you got to be consistent. That's one thing that everyone
• 17:07
  that's that's a standard answer and it's one that was told to me
• 17:11
  too. And I was like but I don't want
• 17:12
  to post every day but I do. I do.
• 17:15
  You know, I post something at least just.
• 17:17
  It could be I'm still. Here could steal you, but you,
• 17:22
  you're right, you have to. Do you remember?
• 17:25
  I mean, I know you said it, but what was that first video?
• 17:28
  Cool. Do you?
• 17:30
  Remember. I think it was.
• 17:31
  It was just, it might have been something simple like a
• 17:35
  jambalaya or something like that.
• 17:36
  It was. Something.
• 17:38
  Like a jambalaya. My first viral video was a
• 17:43
  crawfish cornbread. Yeah, no, that's that's what
• 17:47
  topped everything off on Tiktok is I had a crawfish cornbread
• 17:53
  that hit like 1,000,000 views in the first like day.
• 17:56
  Yeah, we were like, what is that number for real?
• 17:59
  Yeah, you turn on all the notifications and you do like I
• 18:03
  I 99 plus and there's a million of them you can't respond.
• 18:07
  Yeah, yeah. It's.
• 18:09
  Incredible. Oh yeah, it was because I was
• 18:13
  doing content for almost a year before that video hit and I was
• 18:19
  like at 8000 on TikTok. So I wouldn't even monetize it.
• 18:22
  And I was making all this content and when I hit that one,
• 18:27
  I think I went from 8000 to like 50,000 in a matter of like So it
• 18:35
  was, it pushed me quick, you know, and started posting more
• 18:40
  and it just kept on. Once that happened, was your
• 18:43
  goal to build a a big page, a big following?
• 18:46
  Or was it just just did you just want to keep doing it for fun?
• 18:49
  No, I, I love making videos. I was doing it before I made
• 18:54
  money, so it was just something that I enjoy doing and I I enjoy
• 18:58
  teaching. So like when I make a video and
• 19:02
  I explain things and I I try to do the recipe as best I can.
• 19:07
  I try to make a recipe for everybody.
• 19:09
  So you got 50,000 followers in like a week.
• 19:12
  Yeah, that's crazy. Number one.
• 19:16
  Yeah. I mean, and then at that point,
• 19:18
  like what do you, what do you do?
• 19:20
  I mean, you've obviously got traction, was the first thing in
• 19:22
  your head is. How do I follow that?
• 19:25
  Up Yeah, what recipe is next to try to keep the flow going and
• 19:31
  it didn't work out like that, but 'cause sometimes if you do
• 19:35
  like a viral video like right behind it, if you put another
• 19:39
  good one out, it'll kind of take off a little bit too.
• 19:43
  So but I couldn't keep it going but the number step going up no
• 19:48
  matter how many views I got on the next.
• 19:49
  Video. Kind of pretty steady growth as
• 19:52
  far as followers. Yeah.
• 19:54
  Views and stuff will kind of fluctuate.
• 19:57
  Right, right, If you. If you stress on views, you'll
• 20:00
  be. Stressed out all the time you're
• 20:02
  going. To be fully break.
• 20:05
  Yeah. Can you remember any of the not
• 20:08
  hits, any of the early videos that made you start to kind of
• 20:12
  question what am I doing? I was I just lucky?
• 20:18
  Yeah, I mean, I had a few of them.
• 20:19
  I can't pinpoint exactly because you, you like put your heart and
• 20:24
  soul into a video and be like, oh, this one's going to hit.
• 20:27
  And you post it and it's like doesn't do anything, right.
• 20:30
  And then I go ahead and make a dip video, like a boudin dip
• 20:34
  video and it goes flies off. I'm like, it literally took me
• 20:38
  15 minutes and I'm over here sweating on another video for
• 20:41
  three hours and it doesn't do anything.
• 20:43
  It's. Crazy.
• 20:45
  It is crazy. Well, look, I know a lot of
• 20:47
  people out there just assume that content creators do these
• 20:52
  videos. That's all we do full time.
• 20:56
  Yeah, that ain't the truth for either one of you, is it?
• 20:59
  What do y'all do? I've been in the plants pretty
• 21:04
  much since I've been out of high school.
• 21:07
  I started off as an operator and then I became a supervisor and
• 21:12
  now I got a day job where I do coordination and coordinate jobs
• 21:16
  and stuff. I worked for an orthodontist for
• 21:22
  seven years. It's my most recent job.
• 21:26
  I actually came home in May of last year.
• 21:29
  Nice SO. I run like the the business
• 21:32
  side, the. Business, yeah.
• 21:34
  The brains. I mean, that's what I was going
• 21:36
  to say. How do you balance a full time
• 21:39
  job? Yeah, family life, a page with a
• 21:42
  half a million followers, seasonings, all these cook offs
• 21:47
  and stuff that y'all go to. I mean, you had to come home,
• 21:51
  Sarah. There's no way.
• 21:52
  Literally. And it, it basically got to
• 21:54
  that, especially with his job changing and he was being
• 21:58
  straight days because he would help with the kids on the days
• 22:01
  that he was off during the week with shift work.
• 22:04
  So once he went straight days, it was like, Oh my gosh, this
• 22:07
  just isn't going to work. Yeah, right.
• 22:10
  So yeah, I got to come home, but I still work.
• 22:12
  Oh yeah, I feel. Like I'm busier now than when I
• 22:15
  had like a nine to five. You know exactly.
• 22:18
  But I feel like people don't see the behind the scenes of content
• 22:22
  creation. Like, yeah, we make videos and
• 22:25
  you think that's all we do. But if you're on like, Facebook,
• 22:29
  say you have to answer and, like, engage all day long.
• 22:36
  So like, if you get a viral video and say you get like a
• 22:39
  million hits on it and you got thousands of comments and you're
• 22:44
  going to miss a bunch of them. But if you don't stay up, if you
• 22:47
  like posting ghosts, I mean, I feel like it hurts you
• 22:51
  eventually. Yeah.
• 22:52
  So I'm always like commenting and I'm always messaging.
• 22:55
  And so my job is seven days a week.
• 23:01
  Right. Yeah, it really is.
• 23:05
  I mean, you wouldn't have the following without the people.
• 23:08
  So like, you can't, that's right, not show your
• 23:10
  appreciation to them, you know? They got you here, so you got to
• 23:13
  be appreciative and try to take your time then.
• 23:17
  Yeah, I mean, I think it's, it's just like a, you know, a a
• 23:21
  singer, somebody that makes it big, an artist, you know, they
• 23:26
  they start, they start off playing in a a little arena or
• 23:30
  honky tonk or whatever. And that, you know, and then
• 23:33
  they work their way up and they're playing Tiger Stadium.
• 23:36
  There's a big, there's a big run in in between those.
• 23:39
  And the best ones don't ever forget where they started.
• 23:44
  And they they don't forget the people that got them there, you
• 23:49
  know, so that's good to hear. That's the way it.
• 23:51
  I mean, it's just, it's the way it should be.
• 23:54
  You know, we got old Southerners at the end of the day, no matter
• 23:57
  what our accents are, we're all from the South, baby.
• 24:01
  Yeah, that's what we do down here.
• 24:03
  It's that's so true. It's.
• 24:05
  Part of us, it's part of our heritage and for sure.
• 24:09
  The people are what makes it. Well, that leads me into how did
• 24:12
  you become known as the Bhutan man?
• 24:18
  Probably so I'm trying to. I think the first viral boudin
• 24:24
  video wasn't my cornbread video, which it was.
• 24:28
  No who was it? I made a boudin grilled cheese.
• 24:32
  Oh. Yeah, and that was like the
• 24:34
  first little bump and then I did a few things and then I came
• 24:39
  with the boudin cornbread and that's what everybody knows.
• 24:42
  I got us. I get people still stopping me
• 24:44
  on and Academy. Hey, you're that boudin
• 24:47
  cornbread guy. You're that boudin.
• 24:50
  Cornbread guy. Well, I'd love to have it.
• 24:54
  I've not had it. I haven't tried to make it yet.
• 24:56
  I need to because I mean you walk us through it.
• 24:59
  Y'all go check that video out right now and stop what you're
• 25:02
  doing. You can pause this whenever
• 25:04
  you're watching it and go check that out and then come back and
• 25:07
  you'll understand exactly what we're talking about.
• 25:10
  But right, yeah, I mean it. It's not you.
• 25:13
  You walk. And that's what I do love about
• 25:16
  all of your videos as you make it look easier than it actually
• 25:19
  is, I promise you. But.
• 25:22
  You really do. Yes, you do.
• 25:24
  But but you walk everybody through it.
• 25:28
  You've just done it so much and it's just second nature to you,
• 25:30
  you know, and that's that, that's, that's good.
• 25:33
  That's experience you can't put a price on.
• 25:35
  That but the way I want you to feel is that you're in my
• 25:39
  kitchen and you're literally on side of me and I'm showing you
• 25:43
  how my parents used to show me standing on side of me looking
• 25:47
  in the pot. Hey, this is what we going to do
• 25:50
  next and this is what it should look like and this is what you
• 25:53
  know you need to put in next and so on and so forth.
• 25:56
  I mean, I know I got AI know I got a pretty face and all that,
• 25:58
  but you only need to see it every once in a while.
• 26:00
  I. Mean it all makes sense with the
• 26:06
  household you grew up in and the family and all that, that food
• 26:10
  is a food is a language. It's a love language.
• 26:13
  It is. You know, and that's why it's
• 26:16
  spoken so well down here for. Sure.
• 26:19
  Everything we do has food involved.
• 26:21
  Everything. Yeah, literally.
• 26:23
  Like it could be a baby shower, it could be a festival, it's a
• 26:27
  funeral. Like everything has food
• 26:29
  involved and it just brings people together.
• 26:32
  Yeah, it does. It's a it.
• 26:33
  It drives community, yeah. Yeah, it's every single event.
• 26:38
  What's the craziest reaction that you've seen from people
• 26:42
  over Bhutan? People are very particular when
• 26:45
  it comes to Bhutan to. Say the least.
• 26:49
  Which I didn't even know until we got married because like, my
• 26:53
  family didn't really eat Bhutan. Like so I, I I was also educated
• 26:59
  as he was educating everyone else.
• 27:01
  I mean, no offense to Gonzalez, but honestly, there's not really
• 27:04
  good booting around Gonzalez. I don't think there is in Baton
• 27:07
  Rouge either, for the record, even though they're hard, newer
• 27:10
  places. Not knocking anybody that had
• 27:13
  popped up since, but I'm talking about when you were kids and you
• 27:16
  know, and yeah, all that I. Mean it was like gas stations.
• 27:19
  I think the most most known in Baton Rouge would probably be
• 27:22
  like Jerry Lee. 'S yeah, yeah.
• 27:25
  That's some places, Yeah, this this place is around, but it's
• 27:30
  yeah, this area isn't known for Boudin like, you know, like
• 27:35
  Lafayette area, like Scott, you say Scott.
• 27:38
  I mean, that's Boudin capital basically.
• 27:40
  The Boudin king servant there. What do you think the?
• 27:42
  Craziest reaction is that you've gotten.
• 27:45
  Oh people get mad when I encase it.
• 27:48
  Like, Oh my God. I'm.
• 27:51
  Like there's so much you can do with Boudin is unreal.
• 27:55
  Yeah. Just a little piece of skin
• 27:58
  casing shouldn't define boudin. I mean, the, the inside is what
• 28:02
  defines it in my opinion. You know the liver and the rice
• 28:06
  and you know all the spices. Right.
• 28:09
  You know what I mean. Pigs, pig you're if you're just
• 28:12
  worried about the casing, then you're only worried about pig
• 28:15
  intestines. We just call it what it is.
• 28:19
  Come on, like we don't, we don't have to think about it too much.
• 28:22
  No, no, no. And maybe, maybe you want to
• 28:24
  take it out of the case. It's great either way.
• 28:27
  I mean for sure. And I had a comment the other
• 28:31
  day smoked boudin is garbage. I was like, smoked boudin is
• 28:34
  delicious, right talking. About that's really my favorite
• 28:37
  kind. What?
• 28:37
  You want to eat it raw. I mean what you want.
• 28:40
  I was like when you get that snap and boudin, I mean it's you
• 28:44
  know, you're right. That's a.
• 28:45
  Fact, that's probably the the comments that crack me up the
• 28:48
  most. It's like oh the snap.
• 28:50
  And it's like oh, it's ASMR. It just cracks me up.
• 28:55
  Because they just the fire video.
• 28:57
  Right. They're so good at that.
• 29:00
  Oh. Man, Speaking of falling the
• 29:04
  fire, we always like mess with them about their videos because
• 29:07
  it's a little intense and sometimes it's like you feel
• 29:11
  like I needed to take a shower after watching a video.
• 29:13
  It's like, Dang, Matt. Somebody had to say it.
• 29:22
  I love. That.
• 29:25
  You've definitely done a screenshot or two and sent it to
• 29:28
  them being like, hey guys, like that.
• 29:31
  Energy behind that man they're. Just really good at oh.
• 29:35
  Yeah, at their season, yeah, season does their video and and
• 29:40
  he's amazing like. She has such a natural eye.
• 29:44
  And she does. And that's the thing with with
• 29:46
  doing videos is you have to, if you can shoot it, it can be
• 29:51
  edited and you can, I'm not knocking editing whatsoever, but
• 29:55
  it's you can only work with what you've got that was shot.
• 30:00
  Absolutely, you know. You don't film it right?
• 30:02
  You got nothing. You know, I look.
• 30:04
  Forward to visiting. Look forward to to visiting with
• 30:08
  them and you know I I'm there probably needs to be a season
• 30:12
  and I probably just need to do a show that no one would want to
• 30:15
  watch, but I would love to do 1 whether.
• 30:17
  Just to talk about. Just geek out.
• 30:20
  Yeah. You would probably tell me all
• 30:22
  your tools. Please.
• 30:23
  Yeah, really. And she'll be like a phone in my
• 30:26
  hands. I know that's what's crazy.
• 30:29
  That's what other everybody says.
• 30:30
  Me too. I mean, I used to use my phone.
• 30:32
  The best camera that you have is the one that you have in your
• 30:35
  pocket. And you know, the best, did I
• 30:38
  say phone? The best camera that you have is
• 30:40
  yeah. Yeah, everything we use is
• 30:42
  camera. I mean, we just recently bought
• 30:45
  like a like a nice camera to get more into the YouTube side of
• 30:49
  things, try to grow YouTube. But everything I've always done
• 30:54
  has been on my phone, Yeah. I.
• 30:56
  Mean because all my editing software, everything's on my
• 30:59
  phone. All on your phone.
• 31:01
  OK, well you knew that geeky question was going to come for.
• 31:04
  Me I'm. Glad you.
• 31:06
  I'm glad I didn't have to pull that one out because I didn't
• 31:08
  want to waste the question. Good.
• 31:09
  Old iPhone 15. I am definitely not a geek when
• 31:12
  it comes to technology. I'm I'm lucky I've had some good
• 31:15
  friends teach me on how to edit stuff, you know?
• 31:18
  So do you, do you ever edit too? So since we're on the on the
• 31:22
  topic here, Sarah, do you help? Do you help edit his videos too?
• 31:26
  Y'all kind of collaborate, work together or do you do it all,
• 31:29
  Tim? He does most of it, without a
• 31:31
  doubt. I'll help him with some filming,
• 31:34
  but he has a very particular way that he edits and I don't
• 31:38
  particularly like that way. Do you?
• 31:41
  Know. Do you know why internally
• 31:44
  laughing right now? Because we have a video.
• 31:48
  That's. Almost a year old that has not
• 31:51
  been finished editing and it's her making something.
• 31:56
  You got it. I got a shot, I got it edited.
• 31:59
  It just needs a voice over. It's time to get on that, Sarah.
• 32:04
  I mean, I think everybody now wants to see this video because
• 32:08
  I ain't cutting this from the show.
• 32:11
  Not a chance. You can't.
• 32:13
  Couldn't pay me to. We got to see this video.
• 32:16
  Get it out of the catalog. Come on.
• 32:18
  I'm going to do it. There it is 0.
• 32:25
  My gosh. That is great, but he does most
• 32:29
  of. The editing.
• 32:30
  OK, there you go. Well, they will.
• 32:32
  You do a great job for the record.
• 32:34
  Yeah, he does. Yeah, you really do.
• 32:36
  You really do, especially now knowing that you're doing it on
• 32:39
  your phone. It is meticulous.
• 32:40
  I do not edit on my phone. I did.
• 32:42
  That's not true. I do do some but and I'll use
• 32:45
  cap cut and things for quick little videos.
• 32:48
  But if I'm going to, if I'm going to make a cooking video
• 32:50
  and I make them every now and then, no way I'm using my phone.
• 32:55
  Not when I premiere pro out of your Nah, I'm good.
• 32:58
  Phones. Phones have come so far.
• 33:00
  Oh, they have though. It's unreal.
• 33:02
  No doubt, No doubt when I. Started, I think I had like a
• 33:06
  iPhone 1212 or something like that and I got old videos and I
• 33:12
  look at it was like wow, how grainy that thing looks.
• 33:14
  Good, I know, isn't it nut? I'd probably help you add it
• 33:17
  more once we get like a desktop. Yeah, I'm kind of like you.
• 33:20
  I'd rather like a big screen and.
• 33:23
  I just want to. And I like a mouse.
• 33:25
  I like using a mouse and cut. Cut.
• 33:28
  Yeah. You know, I just feel I'm
• 33:29
  faster. But somebody like Austin Dennis,
• 33:32
  I've watched him. I'm like, you're at warp speed
• 33:36
  on your phone. Oh.
• 33:38
  Yeah, that's totally. Totally, yeah.
• 33:40
  And I know you are 'cause you do it and if you get used to it.
• 33:43
  So I I do a video for a grocery store at Ralph's every week and
• 33:49
  I work. I work, I get off.
• 33:53
  I get off at 2:00, I get home at 3.
• 33:55
  I do a video, I edit it and I make the recipe.
• 34:01
  And the voice. Over and the voice over and then
• 34:04
  put it into the Google file for them in like a day, all in the
• 34:08
  evening. That makes me feel lazy, Oh my
• 34:13
  God. Yeah, every.
• 34:16
  I got a speed in. I might do a little editing
• 34:18
  beforehand, like I might video on a Tuesday and I send the
• 34:22
  video on a Wednesday so well. It kind of depends on what
• 34:24
  you're making. Like the other day, it just.
• 34:25
  Soaked beans. So like you started it the day
• 34:27
  before. Right.
• 34:28
  Yeah, yeah, but that's still you're turning them, that's
• 34:30
  turning and burning brother, right?
• 34:34
  Yeah. You're going to love the
• 34:35
  desktop. But my words, I know my dad.
• 34:38
  Will help you. But I need I need more.
• 34:43
  No doubt. Well, let's talk about, boy,
• 34:46
  that's good. Yeah.
• 34:46
  Let's talk about your seasoning, man.
• 34:49
  Let's talk. All the seasoning.
• 34:50
  The seasoning is doing really good.
• 34:54
  Family. Yeah, we worked on it eight
• 34:57
  months roughly. And, and I just, I didn't want
• 35:03
  to put something out there that was going to just sit on the
• 35:06
  shelf. And, you know, I wanted it to be
• 35:09
  something I would use, you know, religiously.
• 35:13
  And I finally got to where I say I, I think it's where we want
• 35:18
  it, you know? And then, of course, I got all
• 35:20
  kind of great friends in the cooking community.
• 35:22
  I'm like, hey, taste it. Try, you know, try it.
• 35:26
  Let us know. And, like, after I tested it and
• 35:29
  I was like, I think it's good. And then I gave it to, like,
• 35:32
  Matt and Amber and a few and Rachel.
• 35:37
  And they're like, Dang, this is good.
• 35:39
  It's like, yeah, yeah, that's good.
• 35:41
  I like, oh, thank God. So I needed that like affirming
• 35:45
  look. Yeah.
• 35:46
  For sure, yeah. Well, they know what you're
• 35:49
  talking about, so playing, you know, no doubt I'd trust them
• 35:52
  too. How did it all come about?
• 35:54
  What made you say I think I need to make a seasoning?
• 35:59
  Well, at first I, I, I really didn't want to Like, well, I, I
• 36:05
  say I didn't want to. I've always wanted to.
• 36:07
  But it was like everybody got a seasoning.
• 36:09
  I was like then. Then I was like, yeah, I need to
• 36:14
  do it because I really want to do it.
• 36:16
  I really want to have something for the future.
• 36:18
  I want to have something for my kids later on so.
• 36:21
  Try and build a business. You know, I want to build a
• 36:23
  business off of this and you know, we, we've met with the
• 36:28
  blender, gave them like with recipe, you know, I was looking
• 36:32
  toward and we tested and tested and tested and tested and then
• 36:37
  we finally got it right. And you know, we got a great
• 36:41
  blender. So I'm I'm happy about that.
• 36:45
  But yeah, once boy, that Goodyear hit it, I was like, Oh
• 36:48
  yeah, this is it. Because I definitely don't want
• 36:52
  to put nothing out there that's going to make me look bad.
• 36:54
  For one thing, I've worked my tail off to get to where I'm at,
• 36:58
  you know, for sure, you know, you know, when people try it and
• 37:02
  that's like food too. That's why we go to these cook
• 37:05
  offs. And I don't care about a first
• 37:07
  place trophy or anything like that.
• 37:10
  But like when people taste my food and they like start shaking
• 37:13
  their head or they do a little dance, I'm like beautiful.
• 37:18
  That's when people try my seasoning and it like they're
• 37:22
  like, oh, this is good. I was like, you know, it makes
• 37:24
  you feel good. It makes you feel like you've
• 37:26
  actually done something, you know?
• 37:28
  What would you say are the best dishes that that that that pairs
• 37:33
  with? Oh.
• 37:35
  Crawfish fettuccine definitely one it's great in gumbo.
• 37:41
  I made a gumbo in Tennessee with our friends, Amber and all them
• 37:46
  and I mean we that was like one of the first times I'd used it
• 37:50
  in a gumbo and it was excellent and I was like, wow, you know,
• 37:56
  but man, people are putting it on eggs When I I was giving it
• 37:59
  out to some of our friends that test it and like you put this
• 38:02
  thing on anything. It's like the eggs and chicken
• 38:05
  and I'm like. Right.
• 38:06
  Even something as simple as just baking or grilling chicken like
• 38:10
  that's. It.
• 38:11
  Yeah, we've had them feedback on that and they were like, I don't
• 38:15
  think I'll ever season my chicken with anything else.
• 38:17
  Yeah. I love it.
• 38:19
  Where can where can everybody buy it?
• 38:22
  So online, we sell it online, but we are in a lot of stores
• 38:29
  with we'll probably work on like a whole list one day to where
• 38:33
  you can click on the website and it'll give you the whole list of
• 38:36
  all the stores, but from on Texas all the way to Laplace
• 38:42
  pretty much and then up toward Manny.
• 38:44
  Yeah. Yeah.
• 38:45
  And so, yeah. Toledo, Ben.
• 38:49
  Yeah. Somebody made a comment and
• 38:52
  something that we were all talking about and I tagged you
• 38:54
  in it or vice versa or something that they, I think they got it,
• 38:58
  got it in Manny or got it out there on Toledo Bend somewhere.
• 39:01
  Something at the best Stop, yeah.
• 39:03
  That's right. That's right.
• 39:04
  Gillenium store, that's some great people too.
• 39:07
  So if you have a swing by there, definitely stop in, get you some
• 39:11
  Buddha. Yeah, yeah, pick up a can of
• 39:12
  season. While.
• 39:15
  You're there. Yeah.
• 39:15
  There you go. It's so nice that you can
• 39:17
  actually get good Buddha in on Toledo Bend now.
• 39:20
  Like that wasn't that's a, that's a new thing.
• 39:23
  That's a. Really nice store.
• 39:24
  Like it is. Yeah, it's a nice store.
• 39:27
  What is your website? It's Hemos Cajun kitchen.com.
• 39:33
  OK. And that's HYMELS because I know
• 39:38
  not everybody in outside. Of green.
• 39:40
  State of Louisiana Cajun with. AK Cajun with AK so AJUN gonna
• 39:52
  make me spell on here man, you gonna trip me up and.
• 39:55
  Then kitchen you spelled. Normally I didn't promise there
• 39:58
  would be no gotcha questions. Oh man.
• 40:00
  There it is. Get Tim to get Tim to spell
• 40:04
  tonight. Yeah, that ain't a good idea.
• 40:06
  I might be able to edit videos instead of the spelling is not
• 40:09
  my strong student. Thank God for phones with spell
• 40:12
  check. Dude, there ain't no lie.
• 40:14
  There ain't no lie. Well, you know, we do a lot of
• 40:17
  Louisiana food debates on here. Of course this is a food
• 40:20
  podcast. You knew it was coming.
• 40:22
  You. Knew.
• 40:22
  It was coming. There's going to be, it's going
• 40:25
  to come more than once too. Then with this gumbo with potato
• 40:31
  salad or no potato salad. With.
• 40:36
  With absolutely in the bowl. Tame Sarah once again over here.
• 40:41
  Well, let. Me put it like this, if the
• 40:44
  potato salad is worthy to go in the bowl, then it goes in the
• 40:48
  bowl. Disclaimer, always take it.
• 40:50
  That's fair. Discussion.
• 40:52
  You got to have a little taste of it first.
• 40:54
  If it's not worthy, it doesn't go in the gumbo.
• 40:58
  What is considered a worthy potato salad?
• 41:02
  Mine. Yeah, so tell me about this.
• 41:08
  I'm a potato salad freak, OK? I mean, I could lather myself in
• 41:13
  potato salad. There it is, Amber Nicole's
• 41:19
  potato salad. She made it for his one time.
• 41:23
  And that was amazing. I bet.
• 41:25
  I feel like it can't be too white like.
• 41:29
  I know it's mayonnaise. Or right like it has to have
• 41:32
  enough mustard. Like I keep some pale potato
• 41:35
  salads and I'm just like, I don't think that's for me.
• 41:38
  Yeah, yeah. And it can't have too much like
• 41:42
  Dill and everything. Else, I like a lot of dill.
• 41:45
  I like a little bit. I don't like onions in mine
• 41:48
  though. Yeah, I think that's fair.
• 41:51
  What about sweet Pickles? Just like a like a relish, you
• 41:54
  know, sweet. Relish.
• 41:55
  A little bit of relish. A sweet relish would be fine.
• 41:59
  I'm not too pickle. I mean, people make potato salad
• 42:02
  all different, you know, there's.
• 42:05
  Exactly. And and and they'll argue about
• 42:07
  it too. Oh yeah, Oh yeah, They'll throw
• 42:11
  it in the long grass, I guess. Throw it in the long.
• 42:15
  What's the best gas station food in the state of Louisiana?
• 42:20
  Oh, it's got to be like cracklins and boudin and stuff
• 42:26
  like that, I mean. Or Hunts Brothers pizza.
• 42:30
  Underrated. Severely so beerly it's better
• 42:35
  than Papa John's or Domino's. Let's just be for real.
• 42:38
  I mean, if you roll up, no. It's not like made from scratch,
• 42:40
  but it's still good. I mean, you roll up, it just
• 42:43
  depends on where you at in Louisiana.
• 42:46
  So boudin and crackling here probably isn't the same as like
• 42:49
  Lafayette area, but they got some gas station around here
• 42:53
  that put out like a biscuit that is like outrageous like a boudin
• 42:57
  biscuit or something like that. A.
• 42:59
  Good biscuit. And it's like good, good buttery
• 43:01
  biscuit for breakfast. I mean, Louisiana just does
• 43:06
  everything excellent with food at transfers.
• 43:09
  I'm sorry. Very true, very true.
• 43:11
  You. Didn't know it was leading into
• 43:15
  this, but boudin versus cracklins.
• 43:18
  Oh. Boudin.
• 43:20
  I would I would be very disappointed if you didn't say
• 43:23
  that, Cracklins. I mean, I love cracklins, but
• 43:27
  there's you could just eat cracklins.
• 43:29
  You know, there's some recipes you can do.
• 43:32
  Boudin is like, I don't know how many recipes I got.
• 43:35
  It's probably over 50. You lay awake at night thinking
• 43:38
  about different recipes. Do you make your own?
• 43:43
  Boudin. Oh yeah.
• 43:44
  Yeah, yeah. I mean, I know I've seen you
• 43:46
  make a video, but is that is yours?
• 43:49
  Is yours your favorite? His is my favorite.
• 43:53
  Yeah, it really is. Yeah.
• 43:54
  It I want to try something if I have time, you know, that takes
• 43:58
  a little time to make and everything.
• 44:00
  And yes, but yeah, it's it's my favorite.
• 44:03
  I mean, because I do it how I like it, you know what I mean?
• 44:07
  Like the spices and everything. And then of course, second to
• 44:13
  that would be best out of course.
• 44:15
  But there's so many great Buddhans.
• 44:17
  Honestly I I hate to even say it, like I've tasted a bunch and
• 44:23
  you know there's so many good ones and then there is some that
• 44:26
  just straight trash and I wouldn't even touch again.
• 44:31
  Yeah. We're not going to say.
• 44:32
  That we're not going to talk about them no, no.
• 44:34
  And we've. We've we're just, there's more
• 44:36
  good than bad. I'll put it there.
• 44:37
  For sure. I know that faith is a big thing
• 44:41
  for you guys and I, I appreciate that.
• 44:44
  How does that kind of guide you through running your page?
• 44:49
  Running your business? Well, I mean, I've been in
• 44:53
  ministry for a long time before this even started.
• 44:57
  I was always involved with church.
• 44:58
  Well, not always, but the last since I've married Sarah pretty
• 45:05
  much. But yeah, before Sarah was in
• 45:07
  church, I got, you know, got saved at church like 5 years
• 45:11
  before Sarah, not even that much like 2.
• 45:15
  I was a human before. But anyway, but anyway, you
• 45:22
  know, ministry changed my life and I went right into like
• 45:26
  helping people, you know, doing certain outreaches and it really
• 45:32
  structured my life. And I think that's why Sarah got
• 45:36
  it. You know, it was easy to say,
• 45:37
  hey, he's doing, he's transformed and he's, he's
• 45:41
  helping all these people. And you know, I don't know, I'm
• 45:46
  just kind of tied up. Going.
• 45:48
  On a rabbit real quick, you know, I just thank God got me
• 45:55
  where I'm at, you know it because I could have went on a a
• 45:59
  different path and it could have been a whole lot different, you
• 46:02
  know, for my life. And, you know, he's got me to
• 46:07
  this point with, you know, this platform and you know, I'm going
• 46:12
  to honor him no matter what. And, you know, we're going to
• 46:16
  use this platform for good. And we're going to use it for
• 46:18
  positivity. And we're going to use it for
• 46:20
  reach to touch others that, you know, need the love of Christ
• 46:25
  and they need, you know, people loving on them.
• 46:28
  And that's what's important to us, you know, because I, I've
• 46:32
  been struggling, you know, I've been in a place where I was
• 46:34
  struggling bad and you know, it just took one person to come and
• 46:39
  like show the light of Christ. And I was like, I want that, you
• 46:44
  know? And that's, that's what turned
• 46:45
  my life around. That's fantastic.
• 46:48
  Yeah. I love.
• 46:48
  I love to hear things like that. And are you say you've been in
• 46:52
  ministry? Do you do you do y'all, do you
• 46:54
  teach Sunday school? Are you an ordained minister?
• 46:57
  What? What?
• 46:57
  No, not general, are you? That's just my end of the night.
• 47:00
  I'm like, I'm not a pastor. I'm not I'm.
• 47:03
  Just making sure. We, I wish I started out in like
• 47:07
  outdoor ministry where we'd have these events and like outreach
• 47:12
  in the community. And then we've always served in
• 47:16
  youth. Before we were married, we were
• 47:18
  serving like teenage youth. And then we did do some things
• 47:25
  where I was in like kind of teaching at one point in time to
• 47:30
  youth. And then we were just in kids
• 47:35
  church recently and then we did that for us.
• 47:40
  Kind of like once we had kids, we kind of followed them in
• 47:44
  their age group when we would attend church.
• 47:46
  Yeah, yeah. So we've always been involved
• 47:50
  with kids. I think in in, to be honest,
• 47:53
  before you know, I got into church, I was a quiet person.
• 47:57
  Like I didn't talk much. I didn't communicate with
• 48:00
  people. So I think I got to thank, you
• 48:03
  know, that for being who I am today on camera and everything
• 48:07
  else because like I came out of a shell that I didn't know I was
• 48:11
  capable of doing. And like I've done speaking
• 48:16
  events and stuff like that where I'm like in front of hundreds of
• 48:19
  people. And it's like you look at me 20
• 48:23
  something years ago, like, yeah, that ain't the same to me, that.
• 48:27
  Guy's dogging in. Dirt the The Lord works in
• 48:30
  mysterious ways. He does he really.
• 48:34
  Does trust me? It is, man.
• 48:37
  We would be considered non denomination.
• 48:39
  Non denominational, yeah. We don't claim one.
• 48:43
  No, I totally understand. But just like you, just like
• 48:47
  you, you said I followed my kids, my daughter when we 20
• 48:51
  plus years ago we were non denominational coming from a
• 48:54
  Baptist. I mean, of course, I'm from
• 48:56
  North Louisiana. You know, I'm Baptist.
• 48:58
  It pretty much goes without saying and to non
• 49:01
  denominational. And then my son, there's a
• 49:04
  church right by my house. There's a Baptist Church.
• 49:06
  I walk to church now. And number one, for the whole,
• 49:09
  for a long time, I really wanted this church to work out because
• 49:14
  it was right by the house and there's no excuse where we were
• 49:17
  going to the healing place out here and you know, and it's 1520
• 49:22
  minutes away. And some Sundays it would be
• 49:25
  easy to just stay in and watch online and stuff like that.
• 49:30
  I don't have an excuse when I have to walk to church.
• 49:32
  But the pastor is such a great man.
• 49:36
  Shout out to Mike Erickson. I hope you're watching this
• 49:40
  particular episode. Maybe not all of them, but no,
• 49:44
  he's he, he, he was always out working there at the church or
• 49:51
  whatever. And they have a there's a big
• 49:52
  large field here by my house. So my son was always over there
• 49:55
  with his buddies, kicking, playing soccer, hitting golf,
• 49:58
  whatever, just being boys. And he would talk to them some
• 50:03
  and somehow or another we end up Riley wanted to go.
• 50:08
  They had something, I don't remember.
• 50:10
  They had some something that he invited them to.
• 50:12
  You know how it goes and it. And I was.
• 50:14
  Like, yeah, man, we'll that if you want to go, heck yeah, we'll
• 50:18
  go man. Like, yes.
• 50:20
  So we started going there and then we, we ended up we, we
• 50:26
  joined the church recently. They were probably like, it was,
• 50:29
  they were probably like it was about time.
• 50:31
  You've been coming here for two plus years or longer.
• 50:35
  I don't even know how long. We've probably been three or
• 50:37
  four years at this point, but but they're a little Baptist
• 50:41
  Church right by the house. So it's it's fun, but it's
• 50:44
  that's what it's all about. As you guys know, it's about the
• 50:48
  youth and providing that foundation for them, helping
• 50:53
  them with their decision making. Especially my son's 14 now.
• 50:57
  I don't know if he wants to come to these cooking events that I.
• 51:00
  Like to. Cover and all that anymore with
• 51:02
  with Daddy, he's kind of at that age, but but I'll still make it.
• 51:07
  Oh yeah, cameraman. Right, there you go.
• 51:10
  Yeah, Yeah. We're trying to train up a
• 51:12
  couple of those. Yeah, but I mean, I may have to
• 51:14
  pay him, but you know, whatever I got to do.
• 51:18
  But my, my pastors, actually, we've been good friends now for
• 51:23
  quite probably 15 years, 14 years.
• 51:29
  He's the one that started me in ministry and he actually was my
• 51:34
  best man in our wedding. And.
• 51:38
  It's still today two of the our closest friends, you know,
• 51:42
  always there for us if we need, you know, we got questions.
• 51:45
  Oh yeah, yeah. Helped us through some stuff.
• 51:48
  Oh yeah. Everybody needs.
• 51:50
  That Oh yeah, we also have a a lot of friends in different
• 51:53
  denominations too, like from Baptist to Catholic.
• 51:56
  And a lot of my family was Catholic.
• 51:59
  A lot of them still are, but you know, there, there we Catholic
• 52:05
  Baptists just in the family, you know, it's, it's hey, the way I
• 52:10
  look at it, Jesus, as long as you love Jesus, that's serving
• 52:13
  the Lord, that's all that matters.
• 52:15
  Amen. Amen to that.
• 52:17
  That's that is all that matters. But I know that working with
• 52:20
  youth and doing things like that probably is in your ministry, is
• 52:25
  what led to Al the Gator. Let's talk about alligator.
• 52:29
  Alligator, of course. So you want us, you want to go
• 52:35
  since it's kind of, I mean, it's it's more her, her baby, even
• 52:40
  though. Yeah, so.
• 52:42
  Yeah, it definitely helped launch this, I guess 'cause
• 52:48
  especially since we've been dating, we started serving in a
• 52:52
  ministry together with youth. And like like we said earlier,
• 52:58
  we just kind of followed our kids and we were also involved
• 53:02
  with a different outdoor non profit called 413 Outdoors prior
• 53:08
  to 2020. And it was very similar to what
• 53:13
  our goal is with alligator outdoors.
• 53:15
  And it was where they would take kids or veterans and they would
• 53:19
  take them on a hunt or a fishing trip or something like that and
• 53:24
  just give them a life changing adventure, you know, And we, the
• 53:29
  founder was wheelchair bound and he had an incredible story of
• 53:34
  not letting it define him. And it just grew into this
• 53:38
  beautiful thing. And we had the honor and the
• 53:41
  opportunity to help them with that.
• 53:43
  To me said is the vice president of the nonprofit.
• 53:45
  And we got to actually have like boots on the ground and bring
• 53:49
  several kids on these trips and just witness the, the beauty of,
• 53:55
  of a child, you know, experiencing something new for
• 53:59
  the first time. And, and we loved on him too,
• 54:01
  You know, we, we prayed for him. We, we just made them feel seen
• 54:06
  and loved just like how God loves them, you know, so that's
• 54:09
  kind of our goal with Alligator Outdoors 2020 that the founder
• 54:15
  had to set that nonprofit down. So it unfortunately isn't like
• 54:23
  before we're working right now. So since this platform had grown
• 54:29
  so much, we just felt like that there was something more we
• 54:31
  needed to do. You know, we, we just, it had to
• 54:35
  go somewhere. So we, we started thinking and
• 54:39
  we were praying and I was like, man, I really feel like we
• 54:43
  should like start our own, you know, like this.
• 54:46
  And we were at first we were like, Oh my gosh, are we sure?
• 54:49
  Like, Oh, this, it's, it's a little scary, you know, but we
• 54:53
  prayed about it. We, we talked to mentors, we
• 54:55
  talked to friends and even kind of mentioned it with some people
• 55:00
  and connections we still had from that previous nonprofit in
• 55:04
  the outdoor community. And they were all on board.
• 55:08
  They were like, we would support you 100%.
• 55:10
  And so that's how it, it kind of was born.
• 55:15
  And we of course, wanted it to be a branch of Hemel's Cajun
• 55:21
  Kitchen, you know, because that platform is a gift and we see it
• 55:26
  as that. And, and we're honored to have
• 55:28
  it and we want to, we want to do more.
• 55:30
  You know, we, you know, it's, it can be so much bigger.
• 55:34
  I think it's always been in our blood is just to do more and
• 55:38
  give back. I mean, it's it's kind of what
• 55:41
  we've been doing since we've been married is all is, you
• 55:43
  know, there's always even when we don't have nothing, like do
• 55:47
  we really have to get back? You know, but we've been so
• 55:50
  blessed with this platform, it's unreal.
• 55:53
  And it's like, yeah, we got to do something.
• 55:56
  I mean, we just can't just sit here and not.
• 55:58
  Yeah. And I love when people that I
• 56:03
  see with platforms giving back and helping out.
• 56:07
  And, you know, there's so many people in need.
• 56:09
  I mean, especially now there's so many people out there in
• 56:13
  need. And you know, youth has always
• 56:16
  been a big part of our hearts. So, you know, we've, we've
• 56:20
  experienced some people going through some really tough times,
• 56:23
  children and we just want to help them through it.
• 56:27
  You know, yeah, we, we may not be able to take it all away, but
• 56:29
  we can make it bear. Smile on their face again.
• 56:33
  We can make them know that they're not alone.
• 56:35
  So what all do y'all do? What what what does it do?
• 56:38
  What? Can it do so?
• 56:40
  So our, we will take disabled kids with like a, a diagnosed
• 56:46
  disability or even a child that has experienced some type of
• 56:49
  severe trauma, whether losing a loved one or being the victim of
• 56:55
  abuse or, you know, it doesn't have to be like a diagnosed
• 56:58
  disability. And we I feel like it will be
• 57:02
  God LED that will come into contact with these recipients
• 57:05
  and we'll find out what their outdoor dream is, whether it is
• 57:10
  hunting, fishing, horseback riding, like we're not going to
• 57:15
  limit it to just hunting or fishing.
• 57:16
  And we're going to make whatever they want happen.
• 57:19
  And the goal is that once they are once we meet for this
• 57:25
  adventure, there's no financial burden on the family.
• 57:30
  You know, So if they have to bring their parents with them,
• 57:32
  of course, you know, that's or their whole family, there will
• 57:35
  be no financial burden. And we're going to take care of
• 57:38
  all of it. And they'll get a little break
• 57:41
  from the heaviness or the. That's one thing a beauty about
• 57:46
  the outdoors is like, it just releases so much pressure or
• 57:51
  stress. You know, anytime I'm stressed,
• 57:55
  whether it be hunting or fishing, if I'm just out and
• 57:58
  outdoors and God's creation, I'm like.
• 58:01
  It's all peace. Yeah.
• 58:03
  So we want to give that to these children and say, hey, let's go
• 58:06
  have fun, you know? Yeah, and not just like, oh,
• 58:09
  come in the backyard. Like, no, we're going to go all
• 58:11
  out. Like it's whatever your little
• 58:13
  hard desires, we're going to make it happen.
• 58:16
  And we've already had a lot of people on board, hunting
• 58:21
  Outfitters, fishing charters. We're really excited.
• 58:26
  It's going to be super, super exciting.
• 58:30
  Well, how can how can everybody out there support it?
• 58:34
  Well, we are in the final stages of developing the nonprofit,
• 58:39
  like registering with the state. OK.
• 58:41
  That we're almost there so we have a couple more, you know,
• 58:45
  i's to dot and T's to cross, but the.
• 58:48
  Legal process has been fun. Well, good well y'all just be be
• 58:51
  on the lookout. Stay tuned for.
• 58:53
  That more? Coming whenever everything I'll
• 58:55
  share it on. On our we'll definitely announce
• 58:58
  it on Facebook or you know, all the platforms and.
• 59:02
  We do have a Facebook page, Instagram and TikTok for
• 59:05
  alligator outdoors so y'all could definitely give that a
• 59:08
  follow. We'll start to wrap it up a
• 59:11
  little bit, but you knew the Tigs Blitz was coming a little
• 59:14
  teaser earlier in the show. That wasn't the blitz.
• 59:17
  This is the blitz we. Closed.
• 59:19
  With the blitz and just a quick answer from both of you, the
• 59:25
  best Cajun dish. Crawfish.
• 59:34
  I really love crawfish fettuccine.
• 59:37
  I'm so that's like one of my favorite dishes honestly.
• 59:41
  Like I could eat that like 4 times a week.
• 59:45
  Crawfish shed duvet was like some type of fried fish.
• 59:48
  Yeah. Oh yeah, that's that's good too.
• 59:50
  Yeah. This is a Tuffy favorite
• 59:54
  Louisiana restaurant. Oh.
• 59:59
  I see y'all's videos of places that you visit and they are all
• 1:00:03
  amazing that y'all go to and. Share They really are.
• 1:00:07
  This is a loaded Tuffy. That is you think.
• 1:00:13
  Like, just our personal favorite, right?
• 1:00:16
  So like. Just your your personal
• 1:00:18
  favorite, OK? Like you could go there every
• 1:00:21
  single day. And it's got to be Cajun.
• 1:00:24
  No, it can be anything. I mean, it could be Popeyes for
• 1:00:27
  all we carry out What? Whatever it is that you that's
• 1:00:30
  your favorite, it's. Gonna be really funny if we say
• 1:00:32
  the same thing. But it's two places really, and
• 1:00:35
  they're really local small business.
• 1:00:39
  Oh, you're going to say something local?
• 1:00:40
  OK, then it's not going to say anything.
• 1:00:42
  What you're going to say? I'd say the Francis in Saint
• 1:00:45
  Francisville. OK.
• 1:00:47
  Yeah, yeah, it really is. Good.
• 1:00:48
  And it's more like a treat because we don't get to go all
• 1:00:50
  the time. Yeah.
• 1:00:52
  Can I say 2 places we have no so on the on the thing, OK, non
• 1:00:59
  Cajun is going to be diversion pizza, yeah. 100%.
• 1:01:04
  Some of the best pizza I've ever eaten in my life.
• 1:01:07
  And then on the Cajun side is this new place called Stuffed
• 1:01:13
  and. OK, yes, I've seen, seen.
• 1:01:15
  That oh, oh, it looks amazing. Yeah, like it's really good so.
• 1:01:20
  It's in Hammond, right? It isn't Hammond.
• 1:01:23
  OK. And I mean, I like potatoes, but
• 1:01:25
  when they put like, crawfish, A duvet and fried shrimp and a
• 1:01:30
  fried little soft shell crab on a potato, I'm like, you don't
• 1:01:35
  even need a potato. I would just eat it like that.
• 1:01:37
  Yeah, yeah, yeah. Literally.
• 1:01:38
  And then you good night. After Yeah, yeah, you are.
• 1:01:42
  But like a good po boy too. Like, just outrageous, like.
• 1:01:46
  I mean, but for how do you pick one?
• 1:01:48
  Yeah. It's hard.
• 1:01:49
  I mean, we live in Louisiana. There's so many good places.
• 1:01:54
  I mean, it's just that. You, but I'm gonna pick, you
• 1:01:55
  know, I'm always kind of pick a small business or a franchise.
• 1:02:00
  Right. Right.
• 1:02:01
  Because we're small business and we know how hard it is, you
• 1:02:05
  know? Yeah, I mean, you can do a whole
• 1:02:08
  po boy run in in New Orleans and and it's endless.
• 1:02:11
  Yeah, yeah, endless. I think I'm gonna say best.
• 1:02:14
  Thing out of New Orleans there, there's a controversial thing.
• 1:02:17
  I think the po boy is the best thing out of New Orleans,
• 1:02:20
  period. Oh, yeah, I would like, yeah, I
• 1:02:25
  remember growing up, we go to New Orleans a lot and I can't
• 1:02:30
  remember the name of that place, but it was a New Orleans po boys
• 1:02:35
  and seafood or something like that.
• 1:02:37
  And that was one of the best po boy places, I think I remember
• 1:02:41
  growing up. It's got to have the good bread,
• 1:02:43
  you know. Yes, that's the most important
• 1:02:45
  thing. That's that's it.
• 1:02:46
  The foundation is the bread. If the bread isn't any good
• 1:02:49
  then. Yeah, it's joint, yeah.
• 1:02:51
  Shrimp are pretty easy to make. OK, you know.
• 1:02:54
  Yeah, as long as they're Gulf shrimp from.
• 1:02:56
  Right. Correct.
• 1:02:58
  Thank you for saying that that that needs to be said in these
• 1:03:01
  days and times. Oh yeah, it's got to be Gulf
• 1:03:04
  shrimp. Sorry.
• 1:03:05
  Most underrated Louisiana dish OH.
• 1:03:13
  I'm not going to start that. Oh.
• 1:03:15
  I already know what you're going to.
• 1:03:19
  Say I'm going to say it pasta. Liar.
• 1:03:21
  Yeah. Say it bro, say.
• 1:03:24
  It louder for. The people, I'm going to just
• 1:03:26
  say you like this. I've never had somebody say my
• 1:03:30
  pasta liar wasn't good. I've had people actually say
• 1:03:34
  this is actually pretty good. So I mean if there you.
• 1:03:39
  Go. Has just if you don't like
• 1:03:41
  noodles. Yet that's cool.
• 1:03:42
  What? Has DJ Rhett had it yet?
• 1:03:46
  But I'd love to cook farm. I.
• 1:03:49
  We should make this happen, Yeah, I mean.
• 1:03:51
  I bet if you. Can get his approval then you
• 1:03:54
  know, maybe things in this whole world can change so.
• 1:03:57
  The the the two, probably the two dishes from my hometown that
• 1:04:02
  can be controversial would be pasta lya, Yeah, and then red
• 1:04:06
  bean gumbo. Like.
• 1:04:14
  You're not eating this man. This is this person.
• 1:04:26
  'S. Food.
• 1:04:29
  I mean, I'm flat for a reason, I mean.
• 1:04:32
  Body by Boudin, I'll say you wearing those shirts all the
• 1:04:35
  time. If you want a shirt, go to the
• 1:04:37
  website. There, there it is there.
• 1:04:39
  It is what you gonna say. You agree with that pasta line.
• 1:04:45
  Yeah, yeah, I think so. I feel like in Louisiana, it's
• 1:04:48
  hard to find an underrated food because we're so known for the
• 1:04:52
  food. You know what I mean?
• 1:04:54
  Yeah. So I guess you'd have to pick
• 1:04:55
  the underdog which would be pasta line because it does get
• 1:04:59
  so much hate and most of the time I feel like the people that
• 1:05:02
  are hating on it have never actually tried.
• 1:05:04
  It I think they're closeted pasta Laia lovers.
• 1:05:08
  I think, I think you give them a bowl of pasta Laia, they're
• 1:05:11
  going to go eat it in the closet and say I hate Pasta Laia.
• 1:05:14
  Yes, Oh my. God.
• 1:05:18
  Exactly. Hey, he nailed it.
• 1:05:20
  Nailed it. Made that AT shirt.
• 1:05:25
  Closet pops a liar lover. Oh my gosh.
• 1:05:29
  There it is. It's an idea.
• 1:05:31
  That's actually not a bad idea at all.
• 1:05:33
  They'll be on your website next week, yes.
• 1:05:36
  All of our marketing. What's 1 dish that everyone
• 1:05:41
  should learn to cook? It does not have to be Cajun.
• 1:05:44
  Just one dish, period. I believe everybody should learn
• 1:05:50
  how to cook like a gumbo from scratch on.
• 1:05:55
  Yeah. So I'm saying like your own
• 1:05:58
  Roux, everything like that. Because one, I remember making
• 1:06:03
  my first jumbo and it was like rough.
• 1:06:05
  I ain't a lot like. But the beauty about I felt like
• 1:06:13
  when you made your own like Roux and stuff, it started to be like
• 1:06:17
  therapeutic. And then when you, you know,
• 1:06:20
  cook all day, it's like relaxing.
• 1:06:22
  So when you make a gumbo from scratch, it it's just, I think
• 1:06:27
  everybody should learn how to do that.
• 1:06:28
  Yeah. What's next for Hemales Kitchen?
• 1:06:33
  Kitchen, the long-awaited cookbook that is yeah, that's
• 1:06:40
  next thing list that's priority right now.
• 1:06:44
  And and then we got some other things seasoning wise that we're
• 1:06:48
  working on is going to be probably more in the summertime.
• 1:06:52
  I'm I'm my seasoning right now is doing really good.
• 1:06:57
  So I'm want to stay with that, but I do have some things on the
• 1:06:59
  back burner that we're going to come out with.
• 1:07:02
  But cookbook I've got so many people asking daily.
• 1:07:07
  So I was like, that's got to be priority.
• 1:07:08
  Sorry guys, we're trying, I promise.
• 1:07:11
  That is a process from everyone that I've spoken to about
• 1:07:14
  making, making cookbooks and it's yeah.
• 1:07:18
  So I y'all are going through the journey.
• 1:07:20
  I'm just going to ask the question because I know what
• 1:07:23
  what people want me to ask is there, what's the timeline?
• 1:07:26
  What are you? What's your target?
• 1:07:30
  I'd love to have it like by Midsummer if not earlier.
• 1:07:35
  That's kind of what we think. Good.
• 1:07:37
  All right. So sometime in 2026.
• 1:07:41
  We should see 100%. You don't really realize how
• 1:07:47
  hard it is until you start doing it and it's like, Oh my
• 1:07:49
  goodness, this is going to be time consuming.
• 1:07:52
  And we also like everything that we're about is supporting
• 1:07:56
  Louisiana businesses. So like, if you see us partner
• 1:07:59
  with someone or, or some type of brand, it's going to be
• 1:08:02
  Louisiana based. So we also want to do that with
• 1:08:06
  our cookbook. So we're like wanting to partner
• 1:08:09
  with the right Louisiana printer.
• 1:08:11
  And you know, and it's, there's so many little things that
• 1:08:16
  people may not ever even realize, but it's really
• 1:08:18
  important to us and just our our core of who we are.
• 1:08:22
  So it all takes. We don't want to take any
• 1:08:26
  shortcuts we want to. I'm still going to put out
• 1:08:29
  cooking videos every day, so yeah.
• 1:08:31
  Yeah, yeah. Nothing to worry about.
• 1:08:33
  Nothing to worry about. Yeah.
• 1:08:35
  Well, we'll tell everybody where, where can they follow
• 1:08:39
  you? So we're on all the socials,
• 1:08:43
  Facebook, Instagram, YouTube and TikTok, Yeah.
• 1:08:49
  There it is, there it is. All right, Tim and Sarah, I
• 1:08:53
  really appreciate y'all coming on hanging out tonight.
• 1:08:57
  Congratulations once again on crossing the 500,000 followers
• 1:09:02
  milestone. Very, very well deserved.
• 1:09:07
  Y'all make sure that you go follow them, go check them out,
• 1:09:11
  check out that season. Be on the lookout for that book.
• 1:09:15
  Yeah. Thanks again.
• 1:09:17
  Thanks again for coming on guys. Thank you so much for having us.
• 1:09:21
  We appreciate you.